Soften the gelatine in enough cold water to cover. In a pan, heat the lemonade and Pimm’s with the juice and zest of the lemon. In the meantime, quarter the strawberries and shred the mint. Remove the liquid from the heat when hot, and add the gelatine, stir until it has all melted. Allow the liquid to cool a little.
In a glass, place some of the fruit in the bottom and pour in the liquid to just a quarter-full. Allow setting in the fridge before doing the next layer of fruit and liquid. Leave in the fridge overnight for best results.
Zest the lemons and juice them. Heat the sugar, water, juice and zest of the lemon, until the sugar has melted. Cool the liquid before adding the egg whites and the shredded spearmint. Chum in a sorbet machine for approx 40 minutes.